Beer-Battered Fish and Chips
- 1 cup all purpose flour
- 1 cup cornstarch
- One 12-ounce can beer or ale
- 1 large egg
- 1 teaspoon kosher or sea salt
- About 6 cups peanut, canola, or other vegetable oil for deep-frying
- 1 ½ pounds (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake, cod, Pollock, ocean perch, or tautog), cut into 4 thin (less than ¾ inch) slices
- Salt
- Freshly ground black pepper to taste
- 4- or 5-quart Dutch oven
- Deep-frying thermometer or an electric deep fryer
- A whisk
- A baking sheet
- A pair of tongs
- Produce
- Peanut (6 cups)
- Meat
- Deep-frying thermometer or an electric deep fryer (1)
- Cooking & Baking
- All purpose flour (1 cup)
- Black pepper, Freshly ground (1)
- Cornstarch (1 cup)
- Kosher or sea salt (1 teaspoon)
- Salt (1)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- Beer or ale (1 12-ounce can)
- Other
- A baking sheet
- 4- or 5-quart Dutch oven
- 1 ½ pounds (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake, cod, Pollock, ocean perch, or tautog), cut into 4 thin (less than ¾ inch) slices
- A pair of tongs
- A whisk
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
35 people saved this recipe.
